Little day

Well, the vanilla extract is still a question mark. It's sort of light brown in color, and see-through. I don't know if it will work or not.

The jelly is fantabulous, and I've now made plum, Pink Lady (our favorite apple) and Shiraz. Photos to come, as the colors are really pretty. But I've run out of disk space on my computer, so I've got to get that all figured out. I like opening my pantry and seeing it all stocked up. I've already given some as gifts.

And the slow rise in the fridge method worked on the bread. I was reluctant about getting the bread machine out again, but now I'm workin' it. Let it do the mixing and kneading, and I'll just do the baking.

Big day

Today I made my own vanilla extract, jelly and cracked wheat bread. Not bad for a Fried Cook.

I'll know in a week if the vanilla extract will work. It looks like a lab specimen right now.

I'll know tomorrow if the cracked wheat bread is going to work. It's currently on a slow rise in the fridge. Since the Small Fry and I are going to the Zoo tomorrow, it won't be baked till after 2. We'll see.

And the jelly. The jelly! My friend Peg demystified this elaborate canning process of jelly making. It's still an ordeal, but one I am ready to tackle now. She set me up with cans, lids, Sure Jell and crab apples. Just need a shoestring and pillow case. More about that to come.

Manners

Has anyone but me noticed the proliferation of people talking with their mouths full? Actors have used this as a tool for a long time - two people, one with a bowl of cereal, a spoon and a witty conversation that can't be interrupted by the chewing of food. But even my husband is doing it and it is just disgusting. Can't anyone hold their thought long enough to swallow their food?

The other day I caught the last of a Rick Bayless show on PBS. Just before the credits, they playing some spirited music, slowed down the video and showed everyone eating, laughing and talking with their mouths full. Now in slow motion? And the Food Network is littered with chefs who cannot wait to tell you how good the meal they just made is - who cares if most of it is still in their mouth, not their stomach.

Sorry to rant. But it was pet peeves night at the Saints game last week, and that one is mine. Big time.

Total is a complete meal

I just didn't have it in me to even scramble some eggs for dinner tonight. But if Total cereal has a complete day's vitamins, doesn't that make it a square meal? I'm just sayin'.

Italian Beet Soup

Here is a recipe that I consider a lot of work (peeling beets, etc) but worth it. This recipe was from the Rosebud Grocery in The Galleria in Edina, and given to me by my pottery teacher, Maureen Brockway. I learned to love beets because of this beautiful red soup.

Italian Beet Soup

5 Italian sausages, cut into 1 inch pieces (I use the Turkey Store's sweet Italian sausage)
1 quart beef stock
2 cups fresh beets, peeled and cubed
1 large onion, sliced
1 large onion
2 carrots, diced
2 cups fresh spinach, cut into large pieces
3 large garlic cloves, minced
1/2 cup olive oil (I use less or have omitted altogether and it's still good)
1/4 tsp sugar
1/2 tsp rosemary
4 cups beet green
1 cup white wine
grated romano cheese

1. Boil sausage in water for 5 minutes. Drain, then add beef stock.

2. Over medium heat, pan fry beets, onion, carrots, spinach and garlic in olive oil for 5 minutes.

3. Add these vegetables plus sugar and rosemary to the stock. Simmer 45 minutes.

4. Add beets greens and wine. Simmer another 30 minutes.

Serve topped with romano.